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D. Logan
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Location: Soutwest Ohio
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I have been helping my mother clean out some of the clutter from her house. Prior to her owning it, it belonged to Mamaw (Southern term for grandmother). Among the things I have uncovered was this butter churn that she'd had at the old farm back in Kentucky. It's a #2 inside of a crown for the stamp, though a quick pass over the internet seems to pull up two potential sources: Dresden and Robinson Ransbottom. Stamped USA on the bottom. From what I can find, it seems to match the Ransbottom, so that's what I figure I have. That would date it to the early 20th century. That is also in keeping with the very old style of woodworking done for the lid and churn portions. Also, that the company was in Ohio means they were likely to be readily available in northern KY. Anyway, I am really excited to find the working churn my grandparents (and possibly great grandparents) used on their working farm so long ago. If I find a good local source of raw milk and can afford it, I'll be taking the time to give it a try just for my own curiosity. I might even make it a lesson for the kids as well.
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Butter Churn
 
David Livingston
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Location: Anjou ,France
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Very impressive ..... Er how does it work

David
 
D. Logan
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I won't know for sure until I try, but it seems to be in good shape. There's a minor crack on the lip-edge of where it rests on the floor, but it doesn't go through it and the interior seems sound. The plunger portion of the churn could probably stand to be replaced, but looks to be fully functional as far as I can tell.
 
R Scott
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Location: Kansas Zone 6a
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Try it outside first. Some of them tend to geyser out around the handle. If you ever see a rag wrapped around the handle, that is why.
 
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